Listeria monocytogenes has been recognized as a human pathogen for decades and is known to be an important foodborne pathogen.
This organism can cause encephalitis, meningitis, blood-borne infection and death. It is especially hazardous for pregnant women (posing a threat of miscarriage or stillbirth), newborn babies, the elderly and immune-deficient patients. It causes about 28%of deaths due to food poisoning.
It is a relatively thermotolerant gram-positive, non-spore-forming bacterium that is ubiquitously distributed in the environment. Listeria can survive acid, nitrite and salt and can thrive even in the refrigerator, is most commonly found in raw (unpasteurized) milk and soft-ripened cheeses.
Listeria monocytogenes can be found in a variety of foods; however, many outbreaks have been associated with ready-to-eat foods. It likely caused by recontamination of the product after processing prior to packaging. In 2002, in the Northeastern region of the United States, a large outbreaks of Listeria caused 7 deaths, 3 miscarriages and 46 people became sick.
Listeria monocytogenes may be present in slaughter animals subsequently in raw meat and poultry as well as other ingredients, it can be continuously introduce into the processing environment. Other sources of Listeria include raw and smoked fish, raw meats and poultry, cooked poultry, fresh vegetables and ice cream.
This foodborne psychotropic pathogen is of major concern and can cause serious illnesses such as septicemia and meningitis in humans.
Listeriosis (Listeria infection) starts insidiously, with headache, low-grade fever, muscle aches, nausea and vomiting and is often mistaken for a viral illness that will cure itself. Those factors cause treatment delays and allow the disease to progress. Symptoms can appear anywhere from 3 to 70 days after exposure.
Listeria monocytogenes
